For marinade:

• Juice of 6 or 7 limes, about ¾ cup
• ¼ cup olive oil
• ½ red onion, peeled and chopped
• 1-2 jalapeño peppers, seeded and minced
• 1 Anaheim chili, peeled and chopped and roasted

For salad:

2 whole cooked chickens, skinned and cut into think, lengthwise pieces, no more than ½ inch thick.

1 large red pepper or yellow bell pepper, seeded and trimmed

2 ripe avocados

2 hearts romaine lettuce

In medium bowl, whisk marinade ingredients together. Set aside.

Place chicken in a shallow glass or ceramic dish. Pour marinade over chicken. cover and refrigerate 2-4 hours.

Cut pepper lengthwise into very thin slices. Peel avocados and cut lengthwise into thin slices. Arrange lettuce on serving platter. Using slotted spoon, lift chicken out of marinate, letting access marinade fall back into dish. Arrange chicken over lettuce. Top with pepper and avocado; drizzle some with marinade. Serve.

Yield: 6-8 servings.

Nutritional Info: (per serving) 470 calories; 48.9 g protein; 8.3 g carbo; 26.8 g fat, 51% from fat; 150 milligrams cholesterol; 174 milligrams sodium.